Jose's Authentic Mexican Restaurant is a dream come true for the owner, Jose Luis Parra Vera, who wanted to put to use his own recipes for Mexican cuisine. The gregarious wait staff presents the dishes with appropriate panache, daubing celebrants' noses with whipped cream from birthday desserts and carrying five plates at a time. Bright-colored walls frame murals depicting beach scenes with brilliant-blue water and green palm trees bowing over multicolored hammocks recalling the beaches of Mexico. Beneath the paintings, corn or flour tortillas enfold morsels carnitas, a dish of shredded-pork tips traditionally slow cooked with green chilies and cumin. The chatter of silverware fills the outdoor patio when the weather is warm, and there aren’t carolers singing about the dangers of holiday lights outside.
Established in 1969, Feil's Supper Club blends the best flavors of Wisconsin and Europe's Wisconsin into an extensive menu of traditional German and American fare. Teutonic tasters can line their stomachs with homemade white or onion rye bread made with a recipe brought straight from the family's bakery in Germany, then mouth-tackle a Bavarian feast of tender sausage combined with tangy sauerkraut ($14.95). Herb's Special tops a center-cut sirloin steak with homemade, hand-breaded onion rings ($16.95), and the deep-fried frog legs give more aquatic appetites an opportunity to expand their horizons ($15.95). All entrees come with an all-access pass to the 15-foot salad bar of gourmet greenery and homemade soup alongside 15-foot pieces of cheese from a local Wisconsin cheese orchard ($8.95 à la carte). Feil's bountiful bar keeps creaky conversations lubricated with imported German beer as well as tap wine and brandy old fashioneds.
King Pin Management LLC nurtures and guides three restaurants and a dozen bowling centers all across Wisconsin. Their staff consultants and accountants track all these operations, tallying every penny while auditing employee performance. In addition, training instructors travel around to give employees refresher courses on proper workplace conduct, while menu developers help make restaurant offerings more taste bud-friendly. Not even pinsetters and floors escape the staff's attention—technicians comb every bowling lane and machine to root out faulty wiring and make sure new pin system computers know how to form a perfect triangle.